Este prato de esparguete com cogumelos porcini e painho é a definição de comida de conforto com um toque de sofisticação. A combinação do sabor intenso e terroso dos cogumelos com o fumado do enchido, envolto num molho cremoso, cria uma refeição rica e memorável, perfeita para um jantar especial ou para quando apetece algo verdadeiramente delicioso.

Ingredientes

  • 250g de esparguete
  • azeite
  • 1 cebola picada
  • 2 dentes de alho
  • água
  • sal q.b.
  • pimenta q.b.
  • 1 chávena de painho cortado em pedacinhos
  • 1 embalagem de cogumelos porcinni
  • 1/2 chávena de molho bechamel
  • 1/2 chávena de natas
  • oregãos secos
  • folhas de mangericão fresco

Preparação

  1. Demolhe os cogumelos conforme instruído na embalagem. Reserve 1/2 chávena dessa água.
  2. Coloque o esparguete a cozer em água fervente, com sal e um fio de azeite.
  3. Aqueça umas 2 colheres de sopa de azeite numa frigideira. Junte a cebola e os alhos picados e deixe alourar. Frite o painho e os cogumelos durante uns 3 minutos e junte a água dos cogumelos. Deixe evaporar. Acrescente o milho bechamel, as natas e tempere com sal, pimenta e oregãos. Deixe o molho apurar até ficar cremoso.
  4. Escorra a massa e junte ao molho, envolvendo sempre.
  5. Na hora de servir, junte as folhas de mangericão e mexa. Sirva com queijo parmesão ralado.

For a taste of pure comfort with a touch of luxury, here is the English version of this recipe.

Spaghetti with Porcini Mushrooms

This is a wonderfully rich and comforting pasta dish that celebrates the deep, earthy flavour of porcini mushrooms. The recipe creates a luxurious and creamy sauce by combining ready-made béchamel with cream, enriched with the smoky notes of painho, a traditional Portuguese cured sausage. It’s a hearty and satisfying meal that feels incredibly indulgent, perfect for a cosy night in.

The secret to the sauce’s intense flavour is the use of dried porcini mushrooms and their wonderfully fragrant soaking liquid. If you can’t find painho, a good quality cured chorizo makes an excellent substitute, providing a similar smoky and savoury depth. For a final touch of freshness, the dish is finished with fresh basil, which beautifully cuts through the richness of the creamy sauce.

Ingredients

  • 250g spaghetti
  • Olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • Water
  • Salt and pepper to taste
  • 1 cup of painho (or cured chorizo), finely chopped
  • 1 packet of dried porcini mushrooms
  • 1/2 cup béchamel sauce
  • 1/2 cup double cream
  • Dried oregano
  • Fresh basil leaves
  • Grated Parmesan cheese, to serve

Method

  1. Soak the dried porcini mushrooms according to the package instructions. Once rehydrated, roughly chop them and reserve 1/2 cup of the flavourful soaking water.
  2. Cook the spaghetti in a large pot of boiling salted water with a drizzle of olive oil until al dente.
  3. Meanwhile, heat a couple of tablespoons of olive oil in a large frying pan. Add the chopped onion and garlic and sauté until golden.
  4. Add the chopped painho (or chorizo) and the rehydrated mushrooms to the pan and fry for about 3 minutes. Pour in the reserved mushroom soaking water and let it simmer until it has almost completely evaporated.
  5. Stir in the béchamel sauce and the cream. Season with salt, pepper, and a sprinkle of dried oregano. Allow the sauce to simmer gently until it becomes creamy and thickens slightly.
  6. Drain the cooked spaghetti and add it directly to the pan with the sauce, tossing everything together to ensure it’s well coated.
  7. Just before serving, stir in the fresh basil leaves. Serve immediately with a generous grating of Parmesan cheese.